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Ingredients
- 2-1/2 cup uncooked egg noodles
- 14 ounces saurkraut; well drained
- 10-3/4 ounces condensed cream of chicken soup; undiluted
- 3 ounces milk
- 1/4 cup onion; chopped
- 2 tablespoon prepared mustard
- 1/2 pound sliced deli corned beef; chopped
- 8 ounces Swiss cheese; shredded
- 2 slices day old rye bread; cubed
Preparation
Step 1
Cook noodles according to package directions.
Combine saurkraut, soup, milk, onion and mustard.
Drain noodles and stir into saurkraut mixture. Transfer to a greased baking
dish layering half mixture, half corned beef, half bread cubes, half
cheese and then repeating layers.
Bake, uncovered, at 350°F for 40 - 45 minutes or until bubbly.